Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets

BACKGROUND: In the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. In this way, introducing alternative items (with similar ease of swallow) is helpful to improv...

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Detalles Bibliográficos
Autores principales: ZARGARAAN, Azizollaah, OMARAEE, Yasaman, RASTMANESH, Reza, TAHERI, Negin, FADAVI, Ghasem, FADAEI, Morteza, MOHAMMADIFAR, Mohammad Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4441942/
https://www.ncbi.nlm.nih.gov/pubmed/26060647

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